I think pork has long been considered the poorer cousin to red meat. At least in Australia. Where beef and lamb manage to hog the limelight.
Now please don’t get me wrong. I’ve got nothing against pigs.
After all, unless you’re Jewish, how could you not love bacon and ham and especially roast pork? Because I’m a fan of “all of the above”.
And as an epicurean, I’ve discovered a few delicious dishes that take advantage of this marvellous ingredient whilst here in Tokyo, including:
1. Tonkatsu | deep-fried breaded pork cutlet
2. a variation of yakitori | skewers of asparagus or mushrooms or green peppers wrapped in bacon and cooked over charcoal
3. a variation of yakiniku | BBQ pork Japanese-style
And I look forward to discovering some more.
Kim | 76.1